May 30, 2010

Apricot Tart

Before too long now, it will be apricot season. And this is one of my favorite ways to use fresh apricots. The combination of textures, the mixture of sweetness and tartness works well in this dessert.

1 cup flour
Pinch of salt
1 tablespoon sugar
1 stick butter
2 tablespoons margarine
8-10 fresh apricots
1/4 cup sugar
Sliced, toasted almonds

Crust: Put the flour, salt, and sugar in a bowl. Cut in the butter and margarine until the texture is that of tiny pebbles. Add just enough cold water to make the dough adhere. Form a ball and refrigerate 1/2 hour. Then roll out on a floured board into a circle large enough for a 10-inch shallow tart pan. line with wax paper and fill with rice or beans. Bake in a preheated 350 degree oven for 8-10 minutes or until brown. Remove beans and paper and bake another 2 minutes to brown bottom.

Filling: Plunge the apricots into boiling water for 30 seconds; remove and peel. Slice the apricots in half and arrange in the baked tart shell so no space is left between the fruit. Sprinkle with the sugar. Bake in preheated 375 degree oven for 12 to 15 minutes until fruit is soft. Sprinkle almonds on top. Serve within 3 hours of baking.